In this follow-up to her Fast, Fresh and Green, which shared simple techniques for achieving memorable vegetable side dishes, Fine Cooking magazine's editor-at-large Susie Middleton shifts her focus to vegetables as the main course of the meal, from vibrant soups and salads to luscious grilled pizzas and tarts loaded with nutritious greens. This beautifully and abundantly illustrated cookbook sparkles with Middleton's enthusiasm as she offers strategies and techniques for cooking vegetables in every season. Among the 75 recipes are such innovative dishes as Individual Swiss Chard Gratins, Greek Spinach-Salad Pasta, and Farro with Balsamic-Rosemary-Roasted Shallots and Grapes over Roasted Portobellos.